Chilled Spicy Cantaloupe Soup with Jicama Cucumber Salsa

Ingredients

• 1 whole Large Cantaloupe
• 1 whole English Cucumber
• ½ whole Red Onion
• 1 whole Jalapeno
• 1 whole Lime, Zested
• 2 whole Limes, Juiced
• 1 pinch Salt
• 1 cup Peeled And Diced Jicama
• ⅛ cups Chopped Cilantro
• 6 whole Mint Leaves, Chiffonade

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Halve the cantaloupe, scoop out the seeds, cut the flesh away from the rind and chop it into chunks.

2. Blend the cantaloupe with the lime juice, lime zest and salt until completely smooth. Cover and refrigerate until well chilled, at least 1 hour.

3. Halve the cucumber lengthwise, scrape out the seeds with a spoon and dice the flesh small.

4. Finely dice the red onion. Halve the jalapeno, remove the seeds and membranes, then mince it finely.

5. In a bowl, combine the cucumber, red onion, jalapeno, diced jicama and chopped cilantro.

6. Add the mint chiffonade to the salsa and toss gently. Refrigerate the salsa for 20 to 30 minutes so the flavors meld.

7. Stir the chilled soup well, ladle it into bowls and spoon the jicama cucumber salsa on top just before serving.